Yield: 10 servings
Measure | Ingredient |
---|---|
½ cup | Vegetable oil |
½ cup | Lime juice |
1 cup | Tequila |
¼ cup | Tomato paste |
2 \N | Garlic cloves; minced |
1 \N | Whole jalapeno pepper |
½ teaspoon | Salt |
½ teaspoon | Chili powder |
½ teaspoon | Cumin |
1½ pounds | Chicken breast* |
10 \N | Flour tortillas for fajitas |
3 tablespoons | Vegetable oil |
1 \N | Large bell pepper; cut into |
1 \N | Large onion; cut into strips |
1 \N | Large tomato;cut into chunks |
*Boneless, skinless breast, cut into strips; or skirt steak.
In a glass bowl or baking dish, combine ½ cup oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder, and cumin. Blend well.
Add chicken, cover, and marinate in refrigerator at least 6 hours or overnight. Wrap tortillas in aluminum foil. Bake 15 minutes while preparing fajitas. Remove chicken from marinade. In a large, heavy skillet over medium-high heat, heat 3 Tbl oil. Add chicken and cook, stirring constantly, 5 to 7 minutes or until chicken is done. Add bell pepper and onion and cook 3 minutes more along with tomatoes, just until vegetables are crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, and grated cheese.